2 lbs. fresh green beans
4 sprigs fresh dill
2 tbsp. coarse salt
4 c. water
4 cloves garlic
1 tsp. red pepper
4 c. white vinegar

Method: 1. Trim green beans to fit jars. 2. Divide prepared beans among hot sterilized jars. Add 1 clove garlic, 1 sprig dill, and 1/4 teaspoon red pepper to each. 3. Heat salt, vinegar, and water to boiling in large saucepan. Pour over beans in jars. Seal jars. 4. Keep 2 weeks or longer before using.

Note: These beans will disappear in a jiffy when you serve them as hors d'oeuvres at your next party; calorie counters love them! Pickled beans make a delicious vegetable curse - warm or cold - and add a novel touch to salads.